Pecan Pie Brownies Recipes

Pecan Pie Brownies featured image- holding brownie in hand

5 from 2 votes

Indulgent and rich, this Pecan Pie Brownies Recipe delivers fudgy chocolate brownies crowned with a gooey pecan pie topping—perfect for fall or holiday treats.

Prep Time20

Cook Time40

Total Time60

Course: Dessert

Cuisine: American

Servings:

Calories: 416kcal

Author: Lisa Killian

Ingredients

Pecan Pie Topping

1 cup light corn syrup
1 cup brown sugar
3 large eggs
¼ cup unsalted butter
2 teaspoon vanilla extract
2 cups Pecans roughly chopped

Brownies

15 tbs unsalted butter
¾ cup cocoa powder
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 cups sugar
1 teaspoon espresso powder
4 large eggs
1 teaspoon vanilla
1 cup milk chocolate chips optional but recommended

Instructions

Preheat oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
In a medium saucepan over medium heat, whisk together the corn syrup, brown sugar, eggs, butter, and vanilla. Stir continuously until the mixture thickens and coats the back of a spoon, ~10 minutes. Stir in the chopped pecans and cook for an additional 3-5 minutes. * Then set aside.
1 cup light corn syrup, 1 cup brown sugar, 3 large eggs, ¼ cup unsalted butter, 2 teaspoon vanilla extract, 2 cups Pecans
In a microwave-safe dish, melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.
15 tbs unsalted butter
Stir cocoa powder into melted butter, making sure there are no clumps. Set aside.
¾ cup cocoa powder
While the butter mixture is cooling, in a separate small bowl, combine the flour, baking powder, and salt. Set aside.
1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
In a stand mixer, or using a hand mixer, mix together the butter mixture (it’s okay if it’s still warm), sugar, espresso powder, and vanilla. Then add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next.
2 cups sugar, 1 teaspoon espresso powder, 4 large eggs, 1 teaspoon vanilla
By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter retain its air.
Fold in the chocolate chips.
1 cup milk chocolate chips
Pour into the prepared baking dish and bake for 15 minutes (brownies will not be done yet!)
After 15 minutes, remove the half-baked brownies from the oven. Gently spread the pecan pie filling over the brownies and return them to the oven. Bake for another 20-25 minutes, or until a toothpick comes out clean
Allow brownies to cool completely before cutting!

Video

Notes

Tips and Tricks

*You want the pecan pie topping to be thick but still spreadable.
*Chocolate Chips and Espresso Powder are optional but recommended!
*You can use boxed brownie mix, but the baking time might need to be adjusted.
Storage: Keep in an airtight container at room temperature for 1-2 days; for longer life, refrigerate for up to 5 days, but bring to room temp before serving for best texture.
Freeze: Wrap slices well (double wrap or place in freezer-safe container), freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition